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1
Have all ingredients at room temperature.
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2
Sift the flour before measuring.
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3
Sift the flour, baking powder and salt together into a mixing bowl.
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4
Cut the shortening into the flour mixture with a pastry blender, two knives or a fork, until it is separated into small pieces giving the appearance of coarse meal.
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5
Add the milk gradually.
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6
At each addition, place the milk on an undampened portion of the fat-flour mixture.
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7
Stir until the mixture forms a ball and follows the fork around the bowl.
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8
Dust the board and your hands with flour, using just enough to keep the dough from sticking.
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9
Knead the dough lightly, about 16 strokes.
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10
With your hand or a rolling pin, pat or roll the dough to 1/2 inch thickness. Use light strokes.
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11
Cut the dough with a cutter, dipped in flour.
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12
Cut straight down without twisting the cutter. Lift the biscuits carefully from the board to the ungreased baking sheet with a spatula.
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13
If you want crusty biscuits, place them an inch apart.
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14
Place them with the sides touching if you want soft biscuits.
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15
Bake in a hot oven, 450u00b0, for 12 to 15 minutes.
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16
Serve at once.
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17
Yields 12 (2-inch) biscuits.
